Ingredients
5 tbsp butter
2 tbsp flour
2 cups cream
5 large egg yolks, lightly beaten
500 g cooked lobster meat, cut into bite sized pieces
3 tbsp cognac
1 lemon, juice & zest
¼ tsp nutmeg
¼ tsp SIDS SALT & PEPPER
4 frozen puff pastry shells, or toast points
Directions
Bake the puff pastry shells according to package instructions or toast bread then cut into triangles. Set aside.
Melt the butter in a large frypan over medium heat.
Whisk in the flour and cook for 2-3 minutes until golden brown. The mixture will have the consistency of wet sand.
Slowly whisk in the cream, cooking until slightly thickened. Do not boil.
Add a few tablespoons of the cream mixture to the eggs and whisk to temper the eggs.
Slowly whisk the egg mixture into the cream and turn the heat to low. Continue stirring until smooth and creamy.
Stir in the lobster, cognac, lemon juice, zest, nutmeg and SIDS SALT & PEPPER.
Serve the Lobster Newburg in the puff pastry shells or on top of the toast points. Garnish with parsley, if desired.
